Directions:
- Heat oven to 450*F. In large bowl, combine squash, fennel, garlic and olive oil. Season with salt and pepper, if desired. Arrange vegetables in single layer on 2 foil lined greased baking sheets. Top with thyme sprigs. Roast 12 minutes, or until vegetables are tender, adding chopped tomatoes during last 2 minutes. Arrange vegetables on serving platter.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 90.52 Kcal (379 kJ) | ||
| Calories from fat | 42.14 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.68g | 7% | |
|---|---|---|---|
| Sodium | 44.73mg | 2% | |
| Potassium | 471.78mg | 10% | |
| Total Carbs | 11.24g | 4% | |
| Sugars | 5.46g | 22% | |
| Dietary Fiber | 1.5g | 6% | |
| Protein | 1.92g | 4% | |
| Vitamin C | 15.1mg | 25% | |
| Iron | 0.4mg | 2% | |
| Calcium | 35.1mg | 4% | |
| Amount Per 100 g | |||
| Calories | 47.92 Kcal (201 kJ) | ||
| Calories from fat | 22.31 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.48g | 7% | |
|---|---|---|---|
| Sodium | 23.68mg | 2% | |
| Potassium | 249.79mg | 10% | |
| Total Carbs | 5.95g | 4% | |
| Sugars | 2.89g | 22% | |
| Dietary Fiber | 0.8g | 6% | |
| Protein | 1.02g | 4% | |
| Vitamin C | 8mg | 25% | |
| Iron | 0.2mg | 2% | |
| Calcium | 18.6mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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